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Laras Mocha Latte with Hazelnut

Laras Mocha Latte with HazelnutIntroducing a sensual blend of Brazilian Arabica and Robusta coffee beans blended with nutty hazelnut and delicious cocoa. The Laras Mocha Latte with Hazelnut is formulated based ...

BoBoiBoy Koko

koko-pouch-newNew pre-mix beverages from LARAS! BoBoiBoy Koko is a pre-mixed Cocoa Drinks powder where it is sought after for its goodness, nutritious and energy values..

LARAS Chai Latte Special Blend

Chai Latte Special BlendsSpoil yourself with a delightful cup of LARAS Chai Latte Special Blend. Made from heavenly black tea leaves that were grown in organic farm, added with luscious ...

LARAS Coffee with Tongkat Ali & Ginseng

Laras Coffee with Tongkat AliLaras Instant Coffee with Tongkat Ali & Ginseng is a premium blend of Brasilian Arabica and Robusta coffees enhanced with ...

You are here: The Herbs in LARAS Cardamom

CARDAMOM

 

 

Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.


Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic


Spice Description

Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger variety known as ‘black’, being brown and the smaller being green. White-bleached pods are also available. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of tough paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavor.

Bouquet: Pungent, warm and aromatic.

Flavor: Warm and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced.